{"product_id":"9781623435516","title":"Our Founding Foods","description":"American cuisine has absorbed the best and brightest of every culture world wide, and it all began in the early cookbooks of the eighteenth century.\u003cbr\u003e\u003cbr\u003eMartha Washington, for instance, our first First Lady, was America's earliest celebrity chef.\u003cbr\u003e\u003cbr\u003eHer recipe collection was a beloved family heirloom, lent out to friends one receipt at a time. Others followed.\u003cbr\u003e\u003cbr\u003eIn the South, Thomas Jefferson's cousin, Mary Randolph, wrote a best selling cookbook many of whose recipes are still used today.\u003cbr\u003e\u003cbr\u003eIn upstate New York, an enterprising young woman called Amelia Simmons set out the traditional American fare that graced Thanksgiving tables for generations.\u003cbr\u003e\u003cbr\u003eHer cookbook was said to be the \"Second Declaration of Independence, written on a kitchen table.\"\u003cbr\u003e\u003cbr\u003eAnd culinary celebrities kept coming, inspired by the bounty of America's fields and streams and gardens and enriched by the many different ethnic traditions at work over the hearth fires.\u003cbr\u003e\u003cbr\u003eIt is all here in Our Founding Foods: pioneer campfire cookery, the first Mexican American cuisine, the liberated voices of former slave chefs and the Grand Dames of the early cooking schools.\u003cbr\u003e\u003cbr\u003eAuthor Jane Tennant presents over 200 recipes drawn from the best early American cookbooks, all written during the first two hundred years of our culinary history.\u003cbr\u003e\u003cbr\u003eEach recipe is referenced to its original source with biographical notes on the chef who published it.\u003cbr\u003e\u003cbr\u003eThe bibliography to this collection extends back to 1615, when Gervase Markham, a contemporary of William Shakespeare, raved about manchet bread.\u003cbr\u003e\u003cbr\u003eFrom that moment forward the text leaps across America's culinary history culminating with the Fannie Farmer Cooking School in Boston in 1903.\u003cbr\u003e\u003cbr\u003eAlong the way, you'll also learn what George Washington offered his guests at Mount Vernon; the favorite ice cream of Thomas Jefferson; how the cooks during the Civil War managed without flour; and the recipe for the illicit candy found in the dorms of Vassar College.\u003cbr\u003e\u003cbr\u003eRich with fascinating historical information and stories of American ingenuity in the kitchen, this tour de force is a unique resource for cooks and historians alike.","brand":"Willow Creek Press, Incorporated","offers":[{"title":"Default Title","offer_id":47130500497648,"sku":"9781623435516","price":7.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781623435516_p0.jpg?v=1763862157","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781623435516","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}